You will find that the beers used in these two soup recipes help distribute flavors, while adding depth to the final steaming bowl, creating a pleasant dining experience for that cold winter day.
In the 19th century, Pale Ales were matured for months before sale. The gap between mash tun and glass could be more than a year. And not just the beer shipped to India; Pale Ale in a pub in Britain could be just as old as the IPA in Bombay.
The hearty stews and soups of winter are replaced with fresh vegetables and bright tastes of summer that stand out on the palate, and what better brew for the warm outdoors than a hoppy Pale Ale.
Added in the final stages of brewing to accentuate their aroma, the hops boldly announce their arrival by smothering the nose with a fresh wallop of citrus and freshly cut grass. Their grapefruit-like flavor rides proudly above the malt, biting the palate in an unapologetically bitter finish.
Tapas satisfy the craving to try multiple items and not have to eat a huge portion, work great with crowds, and the unique cuisine of Spain lends itself to beer pairings.
